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Home » Recipes » Snacks » Home-made pickled cucumber

Home-made pickled cucumber

April 14, 2014 by Alida Ryder 17 Comments

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Home-made pickled cucumber

There are few things as satisfying as making your own preserves. Whether it be jams, jellies, marmalades or pickles, there’s just something about that, that makes me glow with pride. I feel like the ultimate domestic goddess when I go through the process of taking fresh produce and preserving it for later use and even more so when I get to stock the fridge and pantry with these bottles of home-made deliciousness.

Home-made pickled cucumber

I have been meaning to make pickled cucumber forever and when the green grocer I always go to had a buy-1-get-1-free special a while ago, I knew it was a sign. I decided on a pickling liquid (if that’s even what it’s called) flavoured with fresh dill, dill and coriander seed and garlic. I also wanted it to be a sweet and sour liquid like the pickles that I loved growing up. I used two enormous cucumbers for this batch and they have already been finished because they are positively addictive. They work incredibly well on burgers and I now have plans of taking this same liquid and pickling onions and jalapeños with it. Delicious pickles for all!!

Home-made pickled cucumber

Home-made pickled cucumber

Home-made pickled cucumber

This makes a BIG batch of pickles. You can easily halve this quantity should you not require such a big amount of pickles.
5 from 4 votes
Print Pin Rate
Course: Pickles, preserves
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Alida Ryder

Ingredients

for the pickling liquid

  • 3 cups 750ml white grape vinegar
  • 2 cups 500ml water
  • 1.5 cups sugar
  • 3 tablespoons sea salt flakes
  • 2 tablespoons dill seeds
  • 1 tablespoons coriander seeds

for the pickles

  • 2 large cucumbers sliced (I used a crinkle cutter)
  • 3 whole garlic cloves
  • large handful fresh dill

Instructions

  • To make the pickling liquid, combine the ingredients in a saucepan and allow to come up to the boil.
  • In sterilised jars, layer the cucumber, garlic and dill then top with the hot liquid.
  • Close the jars tightly and allow to cool to room temperature. Place the pickles in the fridge and allow to stand for at least 2 days before serving.
  • These pickles will keep, unopened for up to 2 months.

 

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Filed Under: Recipes, Snacks Tagged With: dill pickled cucumbers, dill pickles, Home-made pickled cucumber, home-made pickles, pickled cucumber, pickles

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Comments

  1. Andrea

    February 8, 2021 at 2:01 PM

    Made it 3 years running. The best pickles I’ve ever eaten!

    Reply
  2. Tonia Gugliotti

    August 28, 2018 at 12:49 AM

    Hi, can this recipe be hot bath canned so I don’t need to refrigerate until I want to eat them?

    Reply
    • Alida Ryder

      August 28, 2018 at 8:48 AM

      It can, I haven’t tested it that way yet though so can’t guarantee success.

      Reply
  3. Yvonne Whitley

    May 6, 2018 at 4:23 PM

    Hi,

    How long do they last when opened? Do they lose their crunch from the hot water being poured over?

    Reply
    • Alida Ryder

      May 7, 2018 at 6:25 AM

      No their crunch is great and they last around 2 weeks in the fridge once opened.

      Reply
  4. jan mcmullan

    January 27, 2018 at 2:46 AM

    can i use red wine vinegar

    Reply
    • Alida Ryder

      January 29, 2018 at 7:18 AM

      Yes, you can!

      Reply
  5. Tina Pennefather

    December 29, 2017 at 1:01 AM

    Hi
    Is white wine vinegar the same as grape vinegar?

    Reply
    • Alida Ryder

      January 2, 2018 at 8:23 AM

      No but you can use them interchangeably without too much difference.

      Reply
  6. Kathy Frey

    May 16, 2016 at 8:16 AM

    I have never heard of white grape vinegar, and doubt I can get it in my city. Is there a substitute? I want sooo much to be able to make a sweet and sour dill pickle! Regular dill pickles just don’t do it for me. Thanks!

    Reply
    • Alida Ryder

      May 16, 2016 at 9:55 AM

      Any white vinegar (except white Balsamic) will work for these pickles.

      Reply
  7. Alida Ryder

    June 11, 2014 at 6:43 PM

    I hope you like these! Let me know once you’ve tried them!

    Reply
  8. [email protected]

    June 11, 2014 at 2:50 AM

    I have never made my own picked cucumbers though I can literally eat a bottle of pickled cucumbers in one sitting!! Will be trying soon!

    Reply
  9. Nicole Barkhuizen

    April 14, 2014 at 1:27 PM

    Ooooeee! I have been looking for a good home made cucumber pickle recipe for a while now! Can’t wait to try out this one! Looks good!

    Reply
    • Alida Ryder

      April 14, 2014 at 3:18 PM

      Please let me know what you think once you’ve tried it! 🙂

      Reply
      • robert limburg

        December 23, 2019 at 12:52 PM

        do you need to refrigerate after putting in jars or only when you want to eat them, do they last out of refrigerator

        Reply
        • Alida Ryder

          December 28, 2019 at 3:15 PM

          Unless the jars are sterilized and canning instructions are followed it is not recommended to store these outside of the fridge.

          Reply

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